The rising cost of gasoline may impact the revenue side of the equation for food service operations, but the expense side faces a similar, if less in-your-face challenge. As gasoline prices approach the inflation-adjusted prices of the 1981 oil crisis era, global wheat stocks are at their lowest level since the 1979. With both sides of the business equation in play (and generally beyond the control of a restaurateur), efficiency is one of the few places left to wiggle.